Peanut Nanaimo Bars

• Line bottom and sides of an 20x20cm baking pan with wax or parchment paper, allowing excess paper to extend over the edges of pan. Lightly butter the paper. Set pan aside.

First layer: 

• Place Chocolate Honeygrams and almonds in a food processor or blender and pulse until it’s a fine crumb, around 30 seconds. Set crumb mixture aside.
• Melt butter in a large heat-proof bowl set over a saucepan of simmering water on medium-low heat. Remove from heat.
• Add sugar, cocoa powder and salt to the melted butter and whisk until smooth. 
• Slowly pour beaten egg into sugar mixture while whisking vigorously.
• Place bowl back over the simmering water. Cook and stir until mixture thickens slightly, about 1 minute. 
• Remove bowl from heat. Gently stir in crumb mixture and the coconut.
• Press mixture into prepared baking pan. Place in refrigerator to chill.

Middle layer:

• Place powdered sugar, peanut butter powder, custard powder, softened butter and heavy cream in a medium bowl. Stir to combine, then beat with an electric mixer until pale and fluffy.
• Evenly spread peanut butter mixture over the chilled bottom layer in the baking pan. Place pan in the freezer to chill for 10 minutes.

Top Layer: 

• Place chocolate chips and butter in microwave-safe bowl. Microwave for 1 minute. Remove and stir until chocolate is completely melted. 
• Evenly spread melted chocolate mixture on top of the chilled peanut butter filling.  Work quickly as the chocolate will begin to set.
• Place pan in refrigerator until chocolate layer has set.
• Use the paper edges to lift the dessert out of the pan. Place on cutting board, and cut into 24 bars. 

• Tip: Wipe knife between cuts to keep the bars looking neat.
• Tip: Store the bars in an airtight container in refrigerator.